The biggest draw of brunch is the possibility of creating that perfect marriage of savory and sweet, as breakfast tends to be sweeter and lunch much more savory. It’s also a perfectly good excuse to get a little fancy in the kitchen for no reason at all. All of that comes together in these crepes that are just as beautiful to admire as they are to devour!
My mother-in-law is somewhat of a crepe connoisseur. A self-proclaimed “Army brat,” she grew up in Europe where the world’s best crepes were a regular part of her family meals. I knew if I could win her over with these Mediterranean-inspired homemade crepes that we were on to something. It’s safe to say they got the MIL seal of approval!
We used a whole wheat flour and white flour mixture to give us the nutrition and the texture we wanted in these super-simple crepes. Then, we stuffed them full of some of the best ingredients we know: a handful of spring’s first asparagus, tender and salty prosciutto, creamy and sweet goat cheese, and a little bit of tart lemon zest.
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